WO2015104172A1 - Procédé de préparation d'un ingrédient de café moulu et capsule contenant un tel ingrédient - Google Patents

Procédé de préparation d'un ingrédient de café moulu et capsule contenant un tel ingrédient Download PDF

Info

Publication number
WO2015104172A1
WO2015104172A1 PCT/EP2014/078711 EP2014078711W WO2015104172A1 WO 2015104172 A1 WO2015104172 A1 WO 2015104172A1 EP 2014078711 W EP2014078711 W EP 2014078711W WO 2015104172 A1 WO2015104172 A1 WO 2015104172A1
Authority
WO
WIPO (PCT)
Prior art keywords
capsule
coffee
coffee ingredient
process according
ingredient
Prior art date
Application number
PCT/EP2014/078711
Other languages
English (en)
Inventor
Patricia Ann Mathias
Abdenour DJAMER
Olivier Villain
Christian GUENAT
Céline SARRAZIN-HORISBERGER
Frédéric MESTDAGH
Paul Eichler
Ulrich Kessler
Etienne CLOSSET
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to US15/109,947 priority Critical patent/US20170001794A1/en
Priority to CA2930933A priority patent/CA2930933A1/fr
Priority to RU2016132463A priority patent/RU2016132463A/ru
Priority to JP2016541714A priority patent/JP2017503726A/ja
Priority to CN201480072230.7A priority patent/CN105899084A/zh
Priority to EP14815373.7A priority patent/EP3091841A1/fr
Priority to AU2014377022A priority patent/AU2014377022A1/en
Publication of WO2015104172A1 publication Critical patent/WO2015104172A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/04—Methods of roasting coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/08—Methods of grinding coffee
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
    • B65D81/2015—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum in an at least partially rigid container

Definitions

  • the present invention generally relates to processes for the preparation of coffee ingredients and to capsules comprising these coffee ingredients. Capsule elements and capsules are also provided.
  • VSs volatile substances
  • VOCs volatile organic compounds
  • coffee is typically processed by first roasting the coffee beans.
  • the roasted coffee then is allowed to rest so as to slowly cool down, and afterwards is subjected to grinding.
  • the roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, aroma and density.
  • the oils and aromatic volatiles contained and/or developed during roasting confer the aroma and flavor of the coffee beverage produced therefrom, but are also prone to degradation when exposed to the oxygen in the surrounding air.
  • the roasting process also causes the production of gases within the coffee beans, primarily carbon dioxide and carbon monoxide. These gases are slowly evolved by the coffee subsequent to roasting. Grinding the roasted coffee beans will accelerate this process.
  • a significant loss of VSs can occur during the further processing steps and in particular during grinding.
  • US20120171333 relates to an extended shelf-life package comprising coffee and either an oxygen scavenger or a carbon dioxide scavenger; the container being substantially impervious to oxygen or carbon dioxide.
  • coffee aroma and flavour are necessarily also absorbed together with oxygen or carbon gas by the scavenger, thereby diminishing the content of aroma and flavour contained in the coffee powder and in the head space of the container. Therefore, the absorbed coffee aroma and flavour are so no longer available in the coffee extract prepared from the container or as gas to promote coffee odour in the surroundings when the container is opened.
  • EP0534051A1 relates to a method of manufacturing roasted coffee beans comprising the steps of:
  • roasting a desired quantity of coffee beans; and b) rapidly cooling the desired quantity of roasted beans to a temperature of at least -17°C within 3.5 minutes immediately after roasting.
  • Japan Published Unexamined Patent Application No. S52- 117471 discloses pulverizing roasted beans after freezing the beans to a range of from -79 to -196 °C.
  • Japan Published Examined Patent Application No. S60-25100 discloses, in an ordinary method, freezing and pulverizing roasted beans impregnated with polyatomic alcohol.
  • Japan Published Examined Patent Application No. S61-32944 discloses freezing beans with liquid nitrogen and pulverizing them to 45 microns or less. All three methods include the steps of pulverizing roasted beans into particles with a diameter of the order of tens of microns and adding the obtained particles to instant coffee obtained in ordinary manufacturing methods.
  • the present invention provides a process of preparing a capsule comprising a ground coffee ingredient, the process comprising the steps of: (a) cooling a coffee ingredient, in particular coffee beans, to a temperature of -50°C to 10°C; (b) grinding the coffee ingredient, in particular coffee beans, optionally wherein the coffee ingredient is cooled during grinding; (c) filling the ground coffee ingredient into a first capsule element, optionally wherein the coffee ingredient is cooled during filling; and (d) hermetically sealing the first capsule element with a second capsule element, optionally wherein the coffee ingredient is cooled during sealing.
  • the process can comprise the preliminary step of: (a)' roasting the coffee ingredient, in particular, coffee beans. Step (a)' can be performed prior to step (a).
  • the process can comprise the step of: (a)" tempering the coffee ingredient, in particular, the roasted coffee beans. Step (a)" can be performed prior to step (a). Step (a)” can be performed after step (a)' and prior to step (a).
  • the process can comprise the step of: (c)' compressing the coffee ingredient, optionally wherein the coffee ingredient is cooled during compressing.
  • Step (c)' can be performed after step (b) and prior to step (c).
  • the process can comprise the step of: (c)" degasification of the coffee ingredient, optionally wherein the coffee ingredient is cooled during degasification.
  • Step (c)" can be performed after step (b) and prior to step (c).
  • Step (c)” can be performed after step (c)' and prior to step (c).
  • degasification is kept short to enable a partial loss of the gas contained in the coffee ingredient.
  • Degasification in step (c)" can be performed for 120 min or less, for 60 min or less, for 35 min or less, for 25 min or less, for 20 min or less, for 15 min or less, for 10 min or less, or for 5 min or less.
  • the process does not comprise a degasification step (c)", or does not comprise any degasification step.
  • the coffee ingredient can be cooled to a temperature of -50°C to 5°C, -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, -30°C to -10°C, -25°C to -15°C, or -20°C.
  • the coffee ingredient can be maintained at a temperature of -50°C to 10°C in step (b).
  • the coffee ingredient can be maintained at a temperature of -50°C to 10°C in step (c).
  • the coffee ingredient can be maintained at a temperature of -50°C to 10°C in step (c)'.
  • the coffee ingredient can be maintained at a temperature of -50°C to 10°C in step (c)".
  • the coffee ingredient can be maintained at a temperature of -50°C to 10°C in step (d).
  • the coffee ingredient can be maintained at a temperature of about -50°C to about 10°C in step (b) and/or in step (c) and/or in step (c)' and/or in step (c)" and/or in step (d).
  • the coffee ingredient can be maintained at a temperature of -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, - 30°C to -10°C, -25°C to -15°C, or -20°C in one or more, preferably all, of these steps.
  • the temperature can be selected independently for each step.
  • the first capsule element can comprise a rim for sealing engagement with the second capsule element, at least one sidewall, and a bottom wall, wherein the at least one side wall and the bottom wall define an interior chamber having an opening, the opening spanning a plane, wherein further the rim extends outwards from the sidewall and surrounds the opening, the rim being bent into the direction of the bottom wall, the rim and the plane of the opening forming an angle of at least 10, preferably at least 12°.
  • the angle can be 10° to 31°, such as 12° to 28°, 12° to 26°, 14° to 24°, 16° to 22°, or 18° to 20°.
  • the angle can be 10°, 11°, 12°, 13°, 14°, 15°, 16°, 17°, 18°, 19°, 20°, 21°, 22°, 23°, 24°, 25°, 26°, 27°, 28°, 29°, or 30°.
  • the angle is 12° to 28°, such as 16° to 28°, or 18° to 26°.
  • the angle provides a higher resistance of the second element sealed onto the first element to delamination and/or breakage and so allows the gas to emanate in the sealed capsule and generate a positive pressure without risk of damage of the capsule.
  • a vacuum or a reduced pressure can be applied to the first capsule element after filling the ground coffee ingredient into the first capsule element and before the first capsule element is hermetically sealed with the second capsule element.
  • the reduced pressure applied to the first capsule element can be 100 mbar to 800 mbar under atmospheric pressure.
  • the first capsule element can be a capsule body.
  • the first capsule element can be rotationally symmetric.
  • the first capsule element can be of essentially frusto-conical shape or of frusto- conical shape.
  • the second capsule element can be a membrane.
  • the membrane can have a thickness of about 30 ⁇ to about 40 ⁇ .
  • the membrane can be impermeable for C0 2 .
  • the membrane is gas-tight.
  • the coffee ingredient is roasted coffee.
  • the present invention also provides a capsule obtainable by the process according to the invention.
  • the invention further provides a capsule element for a capsule comprising a ground coffee ingredient, wherein the capsule element comprises a rim for sealing engagement with a second capsule element, at least one sidewall, and a bottom wall, wherein the at least one side wall and the bottom wall define an interior chamber having a opening, the opening spanning a plane, wherein further the rim extends outwards from the sidewall and surrounds the opening, the rim being bent into the direction of the bottom wall, the rim and the plane of the opening forming an angle of at least 10°, preferably at least 12°.
  • the angle can be 10° to 31°, such as 10° to 28°, such as 12° to 26°, 14° to 24°, 16° to 22°, or 18° to 20°.
  • the sidewall can have an upper and a lower end, the upper end defining a circle having a first diameter, the lower end defining a circle having a second diameter, wherein the opening is located at upper end, optionally wherein the second diameter is smaller than the first diameter.
  • the bottom wall can be located at the lower end. The bottom wall can be located opposite the opening.
  • the first capsule element can be a capsule body.
  • the first capsule element can be rotationally symmetric.
  • the first capsule element can be of essentially frusto-conical shape or of frusto- conical shape.
  • the present invention provides for a capsule comprising as a first capsule element a capsule element as described above, the capsule further comprising a second capsule element for sealing connection with the rim of the first capsule element.
  • the second capsule element can be in sealing connection with the rim.
  • the second capsule element can be a membrane.
  • the membrane can have a thickness of 30 ⁇ to 40 ⁇ .
  • the membrane can be impermeable for carbon gas (C02, CO) and aroma volatiles.
  • the membrane is gas-tight.
  • the capsule can comprise a coffee ingredient, preferably roast and ground coffee.
  • Figure 1 shows a non-limiting block diagram depicting essential and optional steps of a process according to the present invention.
  • Figure 2 shows a non-limiting block diagram depicting essential and optional steps of a process according to the present invention.
  • Figure 3 shows non-limiting schematic drawings of a capsule according to the invention.
  • Figures 4 to 6 show results of determining sensory profiles of capsules.
  • Figures 7 to 8 show results of experiments analyzing the impact of the capsule rim angle.
  • the present invention proposes to improve the aromatic features of the coffee in the capsule so that a higher in-cup and/or above-cup aroma intensity of the coffee extract can obtained. Accordingly, the invention proposes to reduce the loss of aroma volatiles during the processing of coffee ingredients, such as coffee, by cooling the coffee ingredient, and by preferably ensuring the maintenance of a cold environment during further processing steps such as grinding, optional compacting and optional (reduced) degasification, and eventually filling and capsule sealing preferably under vacuum.
  • the processes according to the present invention allow to reduce the loss of VSs, such as VOCs, and also allow to reduce oxidation processes occurring during processing and subsequent storage of the processed coffee ingredient. This is reflected in an improved aroma of the obtained product.
  • the present inventors have found that surprisingly, loss of VSs, such as VOCs, in the processing of coffee ingredients (in particular of coffee), can be significantly reduced when at least a part of the processing is performed under cold conditions, applying the specific process parameters described herein.
  • the aroma quality of coffee was found to be significantly increased when processed according to a process of the invention, especially when the aroma above the cup and in the cup was compared to products of the prior art.
  • the quality of the obtained ground coffee product was found to be considerably improved when the product was filled after reduced degasification into a dedicated capsule and the capsule subsequently was hermetically sealed.
  • the present invention provides a process of preparing a capsule comprising a ground coffee ingredient.
  • the coffee ingredient filled in the capsule can be any coffee ingredient that can be provided in preferably roast and ground form.
  • the coffee ingredient is coffee in any suitable form, such as in the form of coffee beans, for example roasted coffee beans.
  • the coffee ingredient subjected to the process of the invention can be coffee, for example coffee beans, which may be roasted coffee beans.
  • the capsule can be any capsule suitable for filling with coffee ingredients, in particular ground coffee ingredients.
  • the capsule comprises a first capsule element and a second capsule element.
  • the capsule is sealable, more preferably hermetically sealable.
  • the capsule is sealable, or is hermetically sealable, by sealing engagement of the first and second capsule elements.
  • the first and second capsule elements can be the same, or can be different from each other. It is also preferred that the capsule material or materials exhibit very low gas permeability, or no gas permeability at all.
  • the capsule is substantially gas tight, or is gas tight, once sealed or hermetically sealed.
  • the capsule is adapted to withstand comparably high internal pressure, such as an internal pressure of 300 mbar to 500 mbar, 325 mbar to 475 mbar, 350 mbar to 450 mbar, 375 mbar to 425 mbar or 400 mbar.
  • the pressure is due to the degasification of the coffee ingredient after sealing of the capsule.
  • the capsule is adapted for insertion into a beverage production device.
  • the capsule is adapted to withstand an internal pressure of at least 350 mbar, at least 400 mbar, or at least 450 mbar, such as 400 mbar to 500 mbar, more preferably 450 mbar to 500 mbar.
  • a capsule may be adapted to withstand internal pressure if it remains intact, e.g. hermetically sealed, at said pressure.
  • the capsule can comprise or can be made of any suitable material such as, but not limited to, aluminium or a polymer composition or a combinations thereof.
  • the polymer composition can be polypropylene or polyethylene. Aluminium is a preferred material.
  • a coffee ingredient preferably in the form of roasted whole coffee beans, is cooled to a temperature of -50°C to 10°C.
  • the coffee ingredient can be cooled to a temperature of -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, -30°C to -10°C, -25°C to -15°C, or -20°C.
  • the coffee ingredient is cooled to a temperature of -30°C to -10°C, more preferably of -25°C to -15°C, or -20°C.
  • Cooling step (a) can be performed so that the coffee ingredient is cooled to the desired temperature comparably fast, for example within 30 min or less, within 20 min or less, within 10 min or less, or within 5 min or less, from the onset of cooling. If the cooling step (a) is preceded by a roasting and/or tempering step, it is preferred that the cooling step is carried out quickly (for example, within 60 min or less, within 40 min or less, within 20 min or less, within 10 min or less, or within 5 min or less) after the end of the roasting step or tempering step.
  • the coffee ingredient can be stored for a certain amount of time after cooling down and prior to grinding step (b).
  • the storing can be at a temperature of -50°C to 10°C, for example at -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, -30°C to -10°C, preferably at -25°C to -15°C, or -20°C.
  • Storage at temperatures of -5°C to 10°C, such as -3°C to 8°C, 2°C to 7°C, or 5°C is likewise contemplated.
  • the coffee ingredient can for example be stored for at least about one hour, at least about two hours, at least about five hours or from about one hour to about 24 hours.
  • the grinding step (b) can be performed after cooling step (a) without storing the coffee ingredient after cooling step (a).
  • step (b) of the process which is typically carried out after cooling step (a)
  • the coffee ingredient is ground.
  • the coffee ingredient is cooled during grinding.
  • the coffee ingredient can be cooled to or maintained at a temperature of -50 °C to 10°C, -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, -30°C to -10°C, -25°C to - 15°C, or -20°C.
  • Preferred are temperatures of -5°C to 10°C, such as -3°C to 8°C, o 2°C to 7°C, 5°C being most preferred.
  • a temperature of -25°C to -15°C, or -20°C is likewise preferred.
  • Filling step (c) of the process is typically performed after grinding step (b).
  • the coffee ingredient is filled into a first capsule element.
  • the coffee ingredient can be cooled to or maintained at a temperature of -50 °C to 10°C, -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, -30°C to -10°C, -25°C to -15°C, or -20°C in step (c).
  • step (d) the first capsule element is hermetically sealed with a second capsule element.
  • the first and second capsule elements are connected with one another and may form a completely closed capsule.
  • the connection formed by hermetically sealing may be complete and substantially air tight, or air tight. More preferably, the connection is preferably gas tight.
  • the hermetically sealing may comprise welding and/or crimping. Furthermore, no gas scavenger is filled or inserted into the first capsule element before sealing by the second element.
  • the coffee ingredient is cooled during this step.
  • the coffee ingredient can be cooled to or maintained at a temperature of -50 °C to 10°C, -45°C to 5°C, - 40°C to 0°C, -35°C to -5°C, -30°C to -10°C, -25°C to -15°C, or -20°C in step (d).
  • Preferred are temperatures of -5°C to 10°C, such as -3°C to 8°C, or 2°C t 7°C, 5°C being most preferred.
  • a temperature of -25°C to -15°C, or -20°C is likewise preferred.
  • the process may comprise one or more additional steps.
  • the process may further comprise step (a)', in which the coffee ingredient is roasted.
  • step (a)' in which the coffee ingredient is roasted.
  • the conditions applied during roasting are not particularly limited and may be as known in the art. If the process encompasses roasting step (a)', step (a)' is performed prior to step (a).
  • step (a) may not be the initial step of the process according to the invention.
  • the process may further comprise step (a)", in which tempering of the coffee ingredient is performed.
  • Tempering aims at homogenising the water content of the coffee ingredient. It can be performed by storing the coffee ingredient for a given amount of time (such as of 60 to 80 minutes) generally under ambient temperature and under modified atmosphere (e.g. saturated with nitrogen gas).
  • step (a) If the process comprises tempering step (a)", said step is performed prior to step (a). In embodiments where the process encompasses both, step (a)' and step (a)", step (a)" can be performed after step (a)' and prior to step (a).
  • the process may further comprise step (c)', wherein the coffee ingredient is compressed or normalized.
  • the coffee ingredient is beaten or mixed/homogenised to obtain the right density (e.g., 420 g/L for 5.5g of coffee ingredient) and then the capsule is filled in with the right weight of coffee ingredient.
  • the coffee ingredient is cooled during this step. Accordingly, the coffee ingredient can be cooled to or maintained at a temperature of -50 °C to 10°C, -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, -30°C to -10°C, -25°C to -15°C, or -20°C in step (c)'.
  • temperatures of -5°C to 10°C such as -3°C to 8°C, or 2°C to 7°C, 5°C being most preferred.
  • a temperature of -25°C to -15°C, or -20°C is likewise preferred.
  • step (c)' is performed after step (b) and prior to step (c).
  • Certain coffee ingredients such as for example coffee, are typically processed by methods that encompass a degasification step, in particular after the coffee ingredient has been ground. Due to the enlarged ingredient surface formed as a result of grinding, degasification is typically allowed for after grinding. During degasification, the emission of carbon gas (C0 2 and CO) developing due to the roasting process from ground coffee ingredient is allowed for.
  • C0 2 and CO carbon gas
  • the process according to the present invention may further comprise step (c)", degasification of the coffee ingredient.
  • Step (c) can be performed after step (b) and prior to step (c), or after step (c)' and prior to step (c).
  • the degasification step is performed at ambient temperature and requires considerable amounts of time, and may take up to 72 hours or even longer.
  • the prior art has paid little attention to the significance of this step in relation with oxidation processes and loss of VSs from the coffee product.
  • the present inventors found the quality of the obtained coffee product to be even further improved when the time between the end of the grinding step and the hermetically sealing of the capsule was reduced. Accordingly, in a preferred embodiment of the process according to the present invention, the time between the end of the grinding step and the hermetically sealing of the capsule is reduced, e.g. is reduced to less than 180 min, less than 150 min, less than 120 min, less than 90 min, less than 60 min, less than 45 min, less than 30 min or even less than 20 min.
  • the present inventors have also found that a reduction in the duration of the degasification step (c)" advantageously reflects on the quality of the obtained product, since oxidization processes and loss of VSs, such as VOCs, is reduced.
  • the carbon gas (C0 2 , CO) emitted from the coffee ingredient during the degasification step comprises large amounts of VSs.
  • the reduction of the processing times from the end of the grinding step to the hermetically sealing of the capsule was found to significantly decrease the loss of VSs due to emission of carbon gas.
  • a reduction in the duration of the degasification step itself has been found particular useful, especially when combined with maintaining the coffee product at comparably cool temperatures during the degasification step.
  • the degasification step (c)" if present, is performed for 40 min or less, for 35 min or less, for 30 min or less, for 25 min or less, for 20 min or less, for 15 min or less, for 10 min or less, or for 5 min or less. More preferably, the duration of step (c)" is 35 min to 5 min, most preferably 20 min to 10 min.
  • the coffee ingredient in step (c)" is cooled. More preferably, the coffee ingredient is cooled to or maintained at a temperature of -50 °C to 10°C, -45°C to 5°C, -40°C to 0°C, -35°C to -5°C, - 30°C to -10°C, -25°C to -15°C, or -20°C in step (c)". Preferred are temperatures of -5°C to 10°C, such as -3°C to 8°C, or 2°C to 7°C, 5°C being most preferred. A temperature of -25°C to -15°C, or -20°C is likewise preferred.
  • the coffee ingredient can be cooled in one or more steps of the process according to the present invention.
  • the coffee ingredient can be maintained at a certain temperature in one or more steps of the process according to the present invention. While apart from cooling step (a), cooling is not required, it is nevertheless preferred that the coffee ingredient is cooled in at least one of steps (b), (c), (d), and - insofar as present - (c)' and (c)". More preferably, the coffee ingredient is cooled in all of these steps. Even more preferably, the coffee ingredient is maintained at a temperature of about -50°C to about 10°C in at least one of steps (b), (c), (d), and - insofar as present - (c)' and (c)". More preferably, the coffee ingredient is maintained at a temperature of about -50°C to about 10°C in all of these steps. The temperature may be chosen independently for each step.
  • cooling and/or maintaining a coffee ingredient at a desired temperature that can be applied in the process according to the present invention are readily available to the skilled person.
  • cooling and/or maintaining of the coffee ingredient at the desired temperature can be achieved by cold inert substances, such as liquid nitrogen or solid carbon dioxide. These substances can be brought in direct contact with the coffee ingredient, or can be provided in a closed system that is in contact with or in proximity to the coffee ingredient.
  • a fan or similar equipment can be used to remove evaporating gas, such as evaporating liquid nitrogen, from the coffee ingredient or the system if desired.
  • freezing devices can be used, such as blast freezers, spiral freezers or tunnel freezers.
  • cooling units such as water cooling units can be used.
  • cooling can be achieved by circulation of a cold fluid inside double jacketed equipment.
  • a cooling fluid can be circulated in the water circuit of the grinder, the normalizer used for compacting and/or the degasing unit.
  • the present process does not comprise a long degasification step (c)", or does not comprise any degasification step (i.e. neither comprises a step (c)" as detailed above nor any other dedicated degasification step).
  • reduced processing times improve the efficacy of the entire process.
  • reduced processing times in particular reducing the duration of the degasification step or omitting said step entirely, offer clear advantages, especially when combined with maintaining the coffee product at comparably cool temperatures during some or all steps of the process.
  • emission of carbon gas from the coffee ingredient during filling, sealing and even thereafter is a further effect of the reduced processing times that is particularly pronounced if the time allowed for the degasification step is reduced, degasification is carried out while maintaining the product at cold temperatures, or the process does not comprise any degasification step at all.
  • the emitted gas advantageously helps to further reduce oxidation processes that may occur in the coffee ingredient, because the contact of the oxygen comprised in the surrounding atmosphere with the coffee ingredient is minimized and the emitted gas builds a less oxidizing atmosphere in the sealed capsule. This may abolish the need for inert gas to create a non-oxidizing atmosphere during processing steps and also within the capsule. Yet, inert gas, such as nitrogen, can nevertheless be used if desired.
  • the emission of gas in the sealed capsule may result in an elevated pressure within the capsule, especially if the capsule is hermetically sealed.
  • hermetically sealing of the capsule is highly desirable to avoid the eventual loss of VSs along with C0 2 escaping from the capsule, to avoid the exposure to oxygen entering the capsule and for general hygiene considerations.
  • the elevated pressure occurring is especially problematic in capsules adapted for insertion into and/or use with a beverage production device.
  • Many of these devices rely on the interaction of a coffee ingredient provided in a capsule with a liquid, such as hot water, that enters the capsule under pressure, for example through a slit or the like in the capsule created in the beverage production device.
  • the capsule is typically adapted to allow for the opening of the capsule upon injection of a pressurized liquid during machine extraction, e.g. by tearing or disruption of a capsule element, such as a membrane.
  • the capsule comprises a capsule element, such as a membrane, intended to be torn under liquid pressure in the machine during extraction
  • the capsule element can burst and break or delaminate if a too high pressure of gas is created in the capsule during storage. This can be the case if a coffee ingredient, such as coffee is not or not sufficiently degased before the filling and sealing steps and therefore coffee produces gas in the sealed capsule.
  • the present invention provides for the use of a first and second capsule element in the process according to the present invention, wherein the first capsule element comprises a rim for sealing engagement with the second capsule element, and further comprises at least one sidewall, and a bottom wall.
  • the first capsule element can for example comprise one, at least two, at least three, at least four, at least five, or at least ten sidewalls. It may be preferred that the first capsule element comprises one sidewall such as a frusto- conical sidewall.
  • the at least one side wall and the bottom wall define an interior chamber having an opening.
  • the opening spans a plane.
  • the rim of the first capsule element preferably extends outwards from the sidewall and surrounds the opening. Most preferably, the rim is bent into the direction of the bottom wall, the rim and the plane forming an angle of at least 10°, preferably at least 12°.
  • the angle formed may be 10° to 31°, 10° to 28°, 12° to 26°, 14° to 24°, 16° to 22°, or 18° to 20°.
  • the angle can be 10°, 1 1°, 12°, 13°, 14°, 15°, 16°, 17°, 18°, 19°, 20°, 21°, 22°, 23°, 24°, 25°, 26°, 27°, 28°, 29°, or 30°.
  • the angle is 12° to 28°, such as 16° to 28°, or 18° to 26°.
  • the rim can be pre-bent, and thus present before a sealing engagement between the first capsule element and a further capsule element occurs.
  • the rim of the first capsule element can comprise a flat annular part.
  • the rim of the first capsule element may be a flange-like rim.
  • the rim of the first capsule element may be a flange-like rim comprising a flat annular part.
  • the angle can be determined prior to the sealing connection of the first capsule element with the second capsule element, for example on the first capsule element taken in isolation, in particular if the rim is a pre-bent rim.
  • the present inventors have found that surprisingly, the angle between the rim and the plane of the opening attributes increased pressure resistance to the hermetically sealed capsule obtained by sealing the first and second capsule elements in step (d) of the process according to the invention.
  • the first capsule element may be a capsule body.
  • the first capsule element is rotationally symmetric and/or is of essentially frusto-conical shape, or frusto-conical shape.
  • the second capsule element is a membrane.
  • the membrane can have a thickness about 30 ⁇ to about 40 ⁇ .
  • the membrane is preferably impermeable for air (C0 2 , CO, 02, N2,...) and coffee aroma volatiles, i.e., gas-tight.
  • the membrane can comprise or consist of any suitable material, such as aluminium or a multi-layer comprising the following layers (from exterior to interior): PET/Colour layer/ Adhesive/ Aluminium/ Adhesive/OPP.
  • a vacuum or a reduced pressure can be applied to the first capsule element.
  • a partial vacuum or reduced pressure can be created within the capsule by providing a negative pressure before fully sealing the capsule.
  • the coffee ingredient, such as coffee, in the capsule is given the capacity to release carbon gas while maintaining the pressure inside the capsule sufficiently low.
  • a vacuum or a reduced pressure can be applied to the first capsule element or capsule after filling the ground coffee ingredient into the first capsule element and before the first capsule element is entirely hermetically sealed with the second capsule element.
  • the reduced pressure applied to the first capsule element can be 100 mbar to 800 mbar under atmospheric pressure, such as 200 mbar to 700 mbar, 300 mbar to 600 mbar, or 400 mbar to 500 mbar under atmospheric pressure. It is preferred that the reduced pressure applied is 600 mbar to 800 mbar, such as 650 mbar to 750 mbar, or 700 mbar to 770 mbar under atmospheric pressure. In normal conditions, the atmospheric pressure can be generally 1013.25 mbar (+/- 100).
  • the reduced pressure can be applied prior to step (d) and/or during sealing step (d).
  • the vacuum or reduced pressure can be applied after filling step (c) and prior to sealing step (d).
  • the vacuum or reduced pressure can be applied after filling step (c) and during sealing step (d).
  • the vacuum or reduced pressure may be applied at some point during step (d), before the hermetically sealing is fully completed.
  • the coffee ingredient can be cooled, and/or can be maintained at a certain temperature, as desired.
  • the coffee ingredient can be cooled to or maintained at a temperature of -50 °C to 10°C, -45°C to 5°C, - 40°C to 0°C, -35°C to -5°C, -30°C to -10°C, preferably -25°C to -15°C, or -20°C.
  • Temperatures of -5°C to 10°C, such as -3°C to 8°C, 2°C to 7°C, or 5°C are also preferred.
  • the emission of gas in the hermetically sealed capsule can be partially or entirely compensated for.
  • the increase of pressure in the capsule due to the emanation of carbon gas from the coffee ingredient can be substantially equal to the reduction of pressure applied before sealing step d).
  • the invention also provides for the application of a vacuum or reduced pressure when a first capsule element comprising a rim for sealing engagement with the second capsule element is used, the capsule element further comprising at least one sidewall, and a bottom wall, the side wall and the bottom wall defining an interior chamber having an opening, the opening spanning a plane, the rim of the first capsule element extending outwards from the sidewall and surrounds the opening, the rim being bent into the direction of the bottom wall, the rim and the plane of the opening forming an angle of at least 10°, preferably of at least 12°.
  • Figure 1 shows an exemplary, non-limiting example of a process according to the invention.
  • a coffee ingredient that is roasted coffee beans is provided as starting material.
  • the process starts with step 1 , tempering of the coffee beans.
  • the tempered coffee beans are cooled with liquid nitrogen.
  • N 2 -gas is exhausted 3. This can be done by using a fan or the like.
  • the cooled beans are subsequently subjected to grinding step 4, followed by normalizing or compacting step 6, degassing step 8, and filling step 10. Steps 4, 6, and 8 are carried out while maintaining the coffee ingredient cold.
  • cooling units 5, 7 and 9 are used for steps 4, 6 and 8, respectively.
  • FIG. 2 shows a further exemplary, non-limiting example of a process according to the invention.
  • Coffee beans are the coffee ingredient that is used as starting material.
  • the process optionally starts with a roasting step.
  • the roasted beans are transferred for tempering under N 2 -flushing, or the beans are cooled to a temperature of -20 °C under ambient air, to provide pre-cooled roasted coffee beans.
  • the pre-cooled coffee beans are then subjected to grinding, followed by a normalizing/compacting step, degasification step, and the steps of filling into capsules and sealing.
  • the grinding step can be performed under ambient air or under cooled conditions such as under N2-flushing, while the normalizing/compacting step, the degasification step, and the steps of filling and sealing are performed under N 2 -flushing.
  • a cooling unit provides a cooling fluid such as a mixture of water and glycol for a cooling circuit during grinding, normalizing/compacting, and degasification.
  • the present invention also provides for a capsule obtainable by a process according to the invention.
  • the capsule comprises a ground coffee ingredient, and preferably comprises ground coffee. Most preferably, the capsule is adapted for insertion into a beverage producing unit.
  • the capsule can be a capsule comprising a membrane as the second capsule element.
  • the capsule can comprise a single serving of the ground coffee ingredient, such as the ground coffee.
  • a capsule obtainable by a process according to the invention can be distinguished from capsules of the prior art in one or more of the following aspects.
  • a capsule obtainable by a process according to the invention can comprise a ground coffee ingredient that has a higher content of one or more VSs, such as VOCs, than a capsule comprising a ground coffee ingredient obtainable by a process according to the prior art, when the same coffee ingredient is used as a starting material and the same amount of ground coffee ingredient is comprised within the capsule.
  • Absolute and/or relative contents in the ground coffee ingredient, such as ground coffee of one or more VSs, such as VOCs can be higher for a capsule obtainable by a process according to the present invention.
  • a capsule obtainable by a process according to the present invention can comprise more of one or more VSs, such as VOCs, relative to a capsule comprising a ground coffee ingredient obtainable by a process according to the prior art, when the same coffee ingredient is used as a starting material.
  • VSs Non-limiting examples of VSs that can be determined can be selected from the group consisting of thiols, sulfides, Strecker aldehydes, diketones, pyrazines, phenols or a combination thereof.
  • the aroma in cup of coffee prepared from a capsule obtainable by a process according to the invention was found to be increased by +20% to +30% (compared to the same capsule without the process of the invention as considered as a reference), and the aroma above the cup was found to be increased by +35% to +70%> compared to a capsule prepared according to the process of the prior art wherein neither cooling nor reduced or eliminated degasing times were applied.
  • a capsule obtainable by a process according to the invention can be characterized by a higher pressure, and/or a higher content or concentration of carbon gas within the capsule than a capsule comprising a ground coffee ingredient obtainable by a process according to the prior art, when the same coffee ingredient is used as a starting material, and the same amount of ground coffee ingredient is comprised within the capsule.
  • a capsule obtainable by a process according to the invention can be distinguished from a capsule of the prior art by the presence of a specific angle between a rim of a first capsule element having an opening and a plane of the opening.
  • the capsule can be a capsule comprising a first capsule element, the first capsule element comprising a rim for sealing engagement with a second capsule element, at least one sidewall, and a bottom wall, wherein the at least one side wall and the bottom wall define an interior chamber having an opening, the opening spanning a plane, wherein further the rim extends outwards from the sidewall and surrounds the opening, the rim being bent into the direction of the bottom wall, the rim and the plane of the opening forming an angle of at least about 10°, preferably at least 12°.
  • the present invention also provides for a capsule element for a capsule comprising a ground coffee ingredient, wherein the capsule element comprises a rim for sealing engagement with a second capsule element, at least one sidewall, and a bottom wall.
  • the capsule element can for example comprise one, at least two, at least three, at least four, at least five, or at least ten sidewalls. It is preferred that the first capsule element comprises one sidewall, preferably a frusto-conical sidewall.
  • the at least one side wall and the bottom wall define an interior chamber having an opening.
  • the rim extends outwards from the sidewall and surrounds the opening.
  • the opening spans a plane.
  • the rim is preferably bent into the direction of the bottom wall. This means that the angle formed by the rim and the sidewall(s) is acute or lower than 90°.
  • the rim and the plane of the opening form an angle of at least 10°, preferably at least 12°.
  • the angle formed may be 10° to 31°, 10° to 28°, 12° to 26°, 14° to 24°, 16° to 22°, or 18° to 20°.
  • the angle can be 10°, 11°, 12°, 13°, 14°, 15°, 16°, 17°, 18°, 19°, 20°, 21°, 22°, 23°, 24°, 25°, 26°, 27°, 28°, 29°, or 30°.
  • the angle is 12° to 28°, such as 16° to 28°, or 18° to 26°. Even more preferred are angles of 20° to 28°, such as 22° to 26°, or 24°.
  • the rim can be pre-bent, and thus be present before a sealing engagement between the capsule element and a further capsule element occurs.
  • the angle can be determined prior to the sealing connection of the capsule element with the second capsule element, for example on the capsule element taken in isolation, in particular if the rim is a pre-bent rim.
  • the rim of the capsule element can comprise a flat part, preferably annular.
  • the rim of the capsule element can be a flange-like rim.
  • the rim of the capsule element can be a flange-like rim comprising a flat annular part and a curled flange.
  • the angle between the rim and the plane of the opening can be determined by the level between two points placed on a flat part of the rim.
  • the angle between the plane of the opening and the rim can be the angle between the plane of the opening and a straight line passing through two points on the rim, preferably on a flat part of the rim, wherein the two points are points of intersection of a second plane and the rim, the second plane being a plane passing through the centre of the opening and being orthogonal to the plane of the opening.
  • Capsules comprising a capsule element according to the invention can withstand a higher internal capsule pressure.
  • the second capsule element is a membrane, especially where the membrane is comparably thin, as the case may be for capsules adapted for insertion into and/or use with a beverage production device.
  • the present inventors have found that upon increased internal capsule pressure, the membrane deforms outwardly to form, ultimately followed by bursting and/or delamination of the membrane from the first capsule element.
  • the membrane periphery aligns in the direction of the inclined rim when forming a dome. The orthogonal force component is so lower making the strength against delamination of the membrane on the rim much higher.
  • the rim of the capsule element may be a flange-like rim.
  • the sidewall of the capsule element can have an upper and a lower end, the upper end defining a circle having a first diameter, the lower end defining a circle having a second diameter, wherein the opening is located at the upper end.
  • the second diameter can be smaller than the first diameter.
  • the bottom wall can be located at the lower end. The bottom wall can be located opposite the opening.
  • the capsule element can be a capsule body.
  • the capsule element can be rotationally symmetric or a combination thereof.
  • the capsule element is of essentially frusto-conical shape or of frusto-conical shape.
  • the capsule element is formed of a substantially gas-tight, gas tight material.
  • the capsule element can comprise or can be made of any suitable material such as, but not limited to, aluminium or a polymer composition.
  • the polymer composition can be polypropylene or polyethylene bur preferably comprises a gas barrier layer such as EVOH. Aluminium is a preferred material. A laminate of polymer and aluminium is possible such as aluminium-PP.
  • the capsule element can further comprise a sealing means.
  • the sealing means can be applied to or connected with the rim of the capsule element, so as to allow sealing engagement with a further capsule element, which may be different from the first capsule element.
  • the sealing means can be a sealing lacquer and the like.
  • the capsule element according to the present invention is a capsule element for preparing a beverage, such as coffee. Even more preferred is that the capsule element is adapted for insertion into and/or use with a beverage production device.
  • FIG. 3 A schematic drawing of one embodiment of an exemplary capsule according to the invention is shown in Figure 3.
  • the capsule shown in Figure 3 is preferred; however, the skilled person understands that the invention is not limited thereto.
  • the present invention further provides for a capsule comprising as a first capsule element a capsule element according to the invention, the capsule further comprising a second capsule element for sealing connection with the rim of the first capsule element.
  • the sealing means can be a sealing lacquer and the like.
  • the second capsule element may be in a sealing connection or a hermetically sealing connection with the rim of the first capsule element.
  • the sealing or hermetically sealing connection may be mediated by a sealing means located between the rim of the first capsule element and the adjacent part of the second capsule element.
  • the hermetically sealing connection is substantially gas-tight, or is gas tight.
  • the second capsule element is a membrane.
  • the membrane may have a thickness of 30 ⁇ to 40 ⁇ , such as 33 ⁇ to 37 ⁇ , or 35 ⁇ .
  • the membrane may be embossed in which case the thickness is regarded as the thickness of the membrane as it was non-embossed and free of lacquer.
  • the membrane may be impermeable, or substantially impermeable for C0 2 .
  • the membrane is substantially gas-tight, or is gas tight.
  • the membrane can comprise or consist of any suitable material, such as aluminium.
  • the capsule may comprises a coffee ingredient most preferably roast and ground coffee.
  • the pressure within the capsule may be 300 mbar to 500 mbar, 325 mbar to 475 mbar, 350 mbar to 450 mbar, 375 mbar to 425 mbar or 400 mbar.
  • the pressure within the capsule can be determined manually by putting the capsule into a pressure controlled box. The pressure is varied until the absolute internal pressure of the capsule (mbar) is equivalent to the absolute pressure in the box (mbar); when the membrane of the capsule becomes floppy at this point. The internal pressure is considered as equal to the absolute pressure in the box and the relative pressure of the capsule is given by the absolute pressure according to the atmospheric pressure.
  • the pressure within the capsule can be a pressure determined after 7 days of storage under ambient (20°C) conditions.
  • the capsule according to the present invention is a capsule for preparing a beverage, such as coffee. Even more preferred is that the capsule is adapted for insertion into and/or use with a beverage production device. Accordingly, the capsule may be adapted to allow for the opening of the capsule upon injection of a pressurized liquid, e.g. by tearing or disruption of a capsule element, such as a membrane.
  • capsule is a capsule comprising a single serving of ground coffee (e.g., from 5 g - 12 g of ground coffee). Most preferably, this capsule is an hermetically or gas-tightly sealed capsule.
  • the capsule can be stored at a wide range of temperatures, such as from -30°C to 50°C, such as from -20°C to 40°C, or from -10°C to 30°C, or 0°C to 20°C.
  • FIG. 3 A schematic drawing of one embodiment of an exemplary capsule according to the invention is shown in Figure 3.
  • the capsule shown in Figure 3 is preferred; however, the skilled person understands that the invention is not limited thereto.
  • FIG 3A shows a schematic side-view of the capsule.
  • the capsule comprises a first capsule element 21 that is of essentially frusto-conical shape and has a side-wall 22 and a bottom wall 23, the side wall and the bottom wall defining an interior chamber 24 having an opening 25.
  • Element 21 comprises a flange-like rim 26 comprising a flat part 27 and a preferably curled flange 28.
  • the capsule further comprises a second capsule element 30 that is a membrane.
  • the flat part of the rim 26 and a plane spanned by the opening form an angle A of about 12°, as can be seen in more detail in Figure 3C.
  • Figure 3B shows additional views of capsule element 21.
  • a capsule comprising ground coffee was prepared, as schematically depicted in Figure 1.
  • coffee beans were roasted, followed by storing in the existing tempering silo or storage at -20°C. Then, beans were fed into the cryogenic equipment. Liquid nitrogen was injected inside the cryogenic equipment, where the beans are in direct contact with the liquid nitrogen. In direct contact with the beans, the liquid nitrogen cools down the beans to the setup temperature value.
  • the beans temperature at the exit of the cryogenic equipment can be adjusted by the ratio between the amount of beans and of liquid nitrogen inside the cryogenic equipment and by the residence time of the beans inside the cryogenic equipment.
  • a fan can optionally be used to exhaust to the outside the N 2 -gas expanded from the liquid nitrogen evaporation (or to recirculate gas to the grinder for example).
  • the cold beans were fed into the grinder.
  • the grinder rolls were cooled by circulation of a cooling fluid (additionally or alternatively, liquid nitrogen could be injected inside the grinder to contact the coffee ingredient).
  • the roasted and ground coffee was compacted by adjustment of the normalizer head opening.
  • the normalizer double jacket was cooled by circulation of a cooling fluid.
  • the coffee is degassed in the degasing unit. This can be done by adjusting the coffee load.
  • the degasing unit double jacket was likewise cooled by circulation of a cooling fluid.
  • the roasted and ground coffee was dosed in capsules in the filling line.
  • the coffee ingredient could be cooled inside the filling line and dosing unit with indirect cooling such as by using a double-jacket circuit, or with direct injection of liquid nitrogen. Also due to operational constraints and to avoid coffee aroma loss during the temporary line stoppage, additional equipment may be required to maintain the coffee cold during such interruptions.
  • Absolute contents (ppm/g roasted and ground coffee) of key coffee odorants were determined in-cup using the corresponding isotopic labelled standards in conjunction with SPME/GC/MS (Solid Phase Micro Extraction fiber with Gas Chromatography combined with Mass Spectrometer detector).
  • the coffee odorants were extracted from the roast and ground by weighing 4g roast and ground (taken from different freshly opened capsules) in lOOmL boiling water and leaving the suspension to extract for 15min under continuous stirring using a magnetic stirring bar. Every sample was extracted and measured in triplicate. The analysis was split into two groups of analytes.
  • the aroma compounds were extracted from the headspace during 10 min at 40°C under agitation (350 rpm) using a divinylbenzene-carboxen- polydimethylsiloxane SPME fiber (StableFlex DVB/CAR/PDMS; 2cm; film thickness 50/30 ⁇ ; Supelco, Buchs, Switzerland).
  • the extracted compounds were thermally desorbed for 3 min into a split/splitless injector maintained at 240°C and operated in splitless mode.
  • an Agilent 7890A gas chromatograph (Agilent Technologies, Morges, Switzerland) with a 60 m x 0.25 mm x 0.25 ⁇ DB-Wax column was used (Agilent Technologies, Morges, Switzerland). Helium was used as a carrier gas with a constant flow of 1.3 mL/ min, and the following temperature program was applied: 40°C (6 min), 4°C/ min, 140°C (0 min), 20°C/ min, 240°C (10 min).
  • the gas chromatograph was coupled to a 5975C mass spectrometer (Agilent Technologies, Morges, Switzerland) operating in single ion monitoring (SIM) mode using electron ionization and an ionization potential of 70 eV. All GC-MS measurements were run in triplicate. Data were analysed using the MassHunter Quant software (Version B.05.02, Agilent Technologies).
  • the coffee volatiles were extracted and injected into a Thermo Trace Ultra gas chromatograph (Brechbuhler, Schlieren, Switzerland) as described above for Group 1.
  • volatiles were separated on a 60 m x 0.25 mm x 1.4 ⁇ DB-624 column (Agilent Technologies, Morges, Switzerland).
  • Helium was used as a carrier gas with a constant flow of 1.3 mL/ min, and the following temperature program was applied: 40°C (6 min), 6°C/ min, 140°C (0 min), 20°C/ min, 240°C (10 min).
  • the gas chromatograph was coupled to a Thermo Scientific ISQ mass spectrometer (Brechbuhler, Schlieren, Switzerland) operating in single ion monitoring (SIM) mode using electron ionization and an ionization potential of 70 eV. All GC-MS measurements were run in triplicate. Data were analysed using the Xcalibur 2.1 software (Thermo Scientific).
  • the amount of aroma released around a coffee machine was measured in a hermetically closed glovebox, having electricity supply and containing the coffee machine. Coffees were prepared inside the glovebox using the capsule/machine configuration, using a Nespresso "U” (trademark) machine. A similar preparation was done for reference and samples treated with cryogenic equipment. A representative air sample (225ml) was sampled from this glovebox directly after beverage preparation. The coffee aroma was trapped onto a Tenax trap (Markes International, Llantrisant, UK), involving a tube packed with Tenax TA adsorbent resin to trap the volatiles passing through the tube.
  • a Tenax trap Markes International, Llantrisant, UK
  • the Tenax trap was subsequently desorbed to the GC-MS in splitless mode by a TD-100 autosampler (Markes International, Llantrisant, UK).
  • the compounds were separated on a DB-FFAP GC column (60m x 0.250mm x 25um) using following temperature gradient: 30°C for lOmin; increase at 4°C/min until 50°C; increase at 10°C/min until 245°C and hold until 35min.
  • the components were detected by a 5975C single quad mass spectrometer (Agilent Technologies, Morges, Switzerland) operating in SIM mode. Data were analysed using the MassHunter Quant software (Version B.05.02, Agilent Technologies).
  • the capsules were evaluated by determining sensory profiles.
  • Comparative profiles were obtained from 12 assessors using a simplified cupping procedure determining crema, aroma, flavour, and texture. The procedure was repeated once. Nespresso Concept (trademark) machines filled with Nestle Aqua Panna water were used to test the capsules according to the invention as well as reference capsules at 40ml of dosage.
  • the objective was to evaluate the sensory impact of the coffee prepared from capsules obtained according to a process of the present invention.
  • the coffee beans were roasted coffee, tempered and pre-cooled at -20°C and then ground, normalized and degased during 5 min at 5°C.
  • the roast and ground coffee was then directly filled into the capsule at the corresponding weight depending of the blend.
  • the capsules were evaluated against capsules containing coffee processed according to a standard process (reference). In the standard process, coffee beans were roasted, tempered, ground, normalized, then degased during 30 min at 30°C and then directly filled into the capsule at the corresponding weight depending of the blend.
  • a lot of attributes were found to be significantly improved in the intense coffee blends prepared according to the invention:
  • Arpeggio (a coffee blend identical to the one contained in the commercial Arpeggio capsule) from a capsule produced according to the present invention (batch 222173) was perceived more intense and roasty in flavour, more bitter/persistent than the reference (batch 216205) as well as with more body.
  • the crema was found darker and with more quantity. See also Figure 4. Bars with spaced hatching signify the presence of a significant difference for a given attribute, confidence interval 95%.
  • Ristretto (a coffee blend identical to the one contained in the commercial Ristretto capsule) from a capsule produced according to the present invention (batch 227025) was darker, more intense in overall aroma/flavour, more roasty (aroma/flavour), less fruity (flavour), more robusta, more bitter, less smooth with more body and more persistent that the reference (batch 222569). See also Figure 6. Bars with spaced hatching signify the presence of a significant difference for a given attribute, confidence interval 95%.
  • the objective was to modulate the capsule internal pressure from 300 mbar to 500mbar with higher rim angle (12 to 28 degrees).
  • Trials with the standard membrane (30 ⁇ ) were performed on Arpeggio blend under different degassing and temperature conditions with cold processing, as shown in Figure 2.
  • capsules were bent directly on the pilot plant. Other capsules with rim angles superior to 16° at time zero were bent manually.
  • Capsules were analyzed for internal pressure. Capsule internal pressure was measured by placing the capsule in a pressurized chamber (as described earlier) 7 days after filling.
  • Rim angles were measured at time zero and 3 times over 8 weeks with a laser instrument.
  • the instrument is a laser which can measure the angle between the two points as described in the present patent application.
  • the rim angle was defined by the level between two points placed on the flat part of the rim. These two points have to be on the capsule diameter.
  • Membrane protection just after the sealing process and delamination are the two arguments which play a role for the rim angle determination. Based on these two arguments, it was demonstrated that the recommended folding angle was around 12 ⁇ 2° in order to avoid the membrane damage and limit de lamination (for capsules showing high internal pressure).
  • Delamination Test Storage test consists of the delamination evaluation (visual capsule resistance) of the Arpeggio or Ristretto capsules produced under different conditions of cold processing (rim angles & capsule internal pressure; see trials description above). All capsules are kept in temperature and humidity controlled chambers at 30°C and 70% Rh (relative humidity). The capsules resistance was evaluated every week over 3 months which mimic one year shelf life at room temperatures.
  • Capsule resistance was found to increase with higher rim angle. At 500mbars of capsule internal pressure, no delamination was observed over the 3 months at 30°C with rim angle >20°. Capsule resistance at intermediate internal pressure (400mbar) was visually ok from rim angles >16°. Delamination of the membrane was only observed from 12° to 16° on one capsule after 6 weeks at 30°C with standard membrane (30 ⁇ ) and no delamination noted with the thicker membrane (40 ⁇ ). Rim angles noted correspond to measurements performed at time zero.
  • Figures 7 and 8 Exemplary results for 30 ⁇ and 40 ⁇ membranes are shown in Figures 7 and 8, respectively.
  • Figure 7 shows capsule resistance over 3 months at 30°C/70% Rh (internal pressure from 300 to 500 mbars and rim angles from 12° to 28° with a standard membrane 30 ⁇ ).
  • Figure 8 shows capsule resistance over 3 months at 30°C/70% Rh (internal pressure from 400 to 500 mbars and rim angles from 7° to 28° with a thicker membrane 40 ⁇ )
  • capsule over-pressure up to 500mbar

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Tea And Coffee (AREA)
  • Apparatus For Making Beverages (AREA)
  • Vacuum Packaging (AREA)
  • Packages (AREA)

Abstract

L'invention concerne un procédé qui permet de préparer une capsule comprenant un ingrédient de café moulu, le procédé comprenant les étapes consistant : (a) à refroidir un ingrédient de café à une température de -50 °C à 10 °C ; (b) à moudre l'ingrédient de café, l'ingrédient de café étant facultativement refroidi pendant la mouture ; (c) à verser l'ingrédient de café dans un premier élément de capsule, l'ingrédient de café étant facultativement refroidi pendant le remplissage de la capsule ; (d) à sceller hermétiquement le premier élément de capsule avec un second élément de capsule, l'ingrédient de café étant facultativement refroidi pendant la fermeture.
PCT/EP2014/078711 2014-01-08 2014-12-19 Procédé de préparation d'un ingrédient de café moulu et capsule contenant un tel ingrédient WO2015104172A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
US15/109,947 US20170001794A1 (en) 2014-01-08 2014-12-19 Process of Preparing Ground Coffee Ingredient and Capsule Containing Such Ingredient
CA2930933A CA2930933A1 (fr) 2014-01-08 2014-12-19 Procede de preparation d'un ingredient de cafe moulu et capsule contenant un tel ingredient
RU2016132463A RU2016132463A (ru) 2014-01-08 2014-12-19 Способ получения молотого ингредиента кофе и капсулы, содержащей упомянутый ингредиент
JP2016541714A JP2017503726A (ja) 2014-01-08 2014-12-19 粉にしたコーヒー原材料を調製する方法及びそのような原材料を収容するカプセル
CN201480072230.7A CN105899084A (zh) 2014-01-08 2014-12-19 研磨咖啡配料的制备方法和包含这种配料的胶囊
EP14815373.7A EP3091841A1 (fr) 2014-01-08 2014-12-19 Procédé de préparation d'un ingrédient de café moulu et capsule contenant un tel ingrédient
AU2014377022A AU2014377022A1 (en) 2014-01-08 2014-12-19 Process of preparing ground coffee ingredient and capsule containing such ingredient

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14150446 2014-01-08
EP14150446.4 2014-01-08

Publications (1)

Publication Number Publication Date
WO2015104172A1 true WO2015104172A1 (fr) 2015-07-16

Family

ID=49918537

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2014/078711 WO2015104172A1 (fr) 2014-01-08 2014-12-19 Procédé de préparation d'un ingrédient de café moulu et capsule contenant un tel ingrédient

Country Status (8)

Country Link
US (1) US20170001794A1 (fr)
EP (1) EP3091841A1 (fr)
JP (1) JP2017503726A (fr)
CN (1) CN105899084A (fr)
AU (1) AU2014377022A1 (fr)
CA (1) CA2930933A1 (fr)
RU (1) RU2016132463A (fr)
WO (1) WO2015104172A1 (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2539929A (en) * 2015-07-01 2017-01-04 Gort-Barten Alex Coffee capsule
US10835074B2 (en) 2015-05-15 2020-11-17 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US10940995B2 (en) 2015-05-15 2021-03-09 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
WO2021094472A1 (fr) * 2019-11-15 2021-05-20 Koninklijke Douwe Egberts B.V. Procédé de traitement d'ingrédient de boisson et ingrédient emballé associé
US11198557B2 (en) 2016-10-07 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage
US11198556B2 (en) 2015-05-15 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11311137B2 (en) 2014-01-03 2022-04-26 Koninklijke Douwe Egberts B.V. Exchangeable supply pack for a beverage dispensing machine, doser, pump assembly and method of manufacturing
US11352199B2 (en) 2015-05-15 2022-06-07 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11524268B2 (en) 2016-11-09 2022-12-13 Pepsico, Inc. Carbonated beverage makers, methods, and systems
US11540659B2 (en) 2017-07-14 2023-01-03 Koninklijke Douwe Egberts B.V. Assembly of a capsule and a brew chamber
US11673738B2 (en) 2016-05-13 2023-06-13 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11679929B2 (en) 2016-05-13 2023-06-20 Koninklijke Douwe Egberts B.V. Capsule and a system for preparing a potable beverage from such a capsule
US11760561B2 (en) 2015-05-15 2023-09-19 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11772883B2 (en) 2015-05-15 2023-10-03 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11827446B2 (en) 2015-10-27 2023-11-28 Koninklijke Douwe Egberts B.V. Capsule, system and method for preparing a beverage

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160124145A (ko) * 2014-02-18 2016-10-26 미라다 리써치 앤드 디벨롭먼트, 인코포레이티드 커피 가공 방법 및 장치
WO2016083148A1 (fr) * 2014-11-25 2016-06-02 Koninklijke Philips N.V. Appareil de torréfaction de café, appareil d'infusion de café et procédé de torréfaction de café
IT201600082459A1 (it) * 2016-08-04 2018-02-04 Bisio Progetti Spa Capsula per la preparazione di bevande ad infusione e solubili
JP1643001S (fr) * 2018-06-28 2019-10-07
JP1643129S (fr) * 2018-06-28 2019-10-07
GB2606982A (en) * 2020-12-30 2022-11-30 Douwe Egberts Bv Method of roasting coffee beans
GB2606983A (en) * 2020-12-31 2022-11-30 Douwe Egberts Bv Method of roasting coffee beans
BE1029679B1 (nl) 2021-08-09 2023-03-13 Beyers Koffie Nv Werkwijze voor het optimaliseren van het malen en ontgassen van gebrande koffiebonen en capsules die gebrande koffiebonen bevatten
CN115290794A (zh) * 2022-08-05 2022-11-04 江西省药品检验检测研究院 一种用于检测中药材中二氧化硫残留量的检测方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1424264A (en) * 1973-07-20 1976-02-11 Procter & Gamble Process for grinding roasted coffee beans
GB2022394A (en) * 1978-06-12 1979-12-19 Gen Foods Ltd Process for producing soluble coffee
EP0534051A1 (fr) * 1991-09-25 1993-03-31 Nagoyaseiraku Co., Ltd. Procédé de préparation de grains de café torréfié et de grains de café torrefié moulus avec un arôme riche
US6514552B1 (en) * 2000-03-24 2003-02-04 Michael Sivetz Method for keeping roast coffee bean freshness
WO2004034797A1 (fr) * 2002-10-16 2004-04-29 Mars, Incorporated Procede de preparation d'un produit de type cafe
WO2010005604A1 (fr) * 2008-07-09 2010-01-14 Starbucks Corporation, D/B/A Starbucks Coffee Company Boissons avec des saveurs et des arômes améliorés et son procédé de réalisation
US20120171333A1 (en) * 2011-01-04 2012-07-05 Multisorb Technologies, Inc. Oxygen and carbon dioxide absorption in a single use container with an absorbent support below the filter

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08175A (ja) * 1994-06-21 1996-01-09 Nagoya Seiraku Kk 良好な風味を長期間保持し得るコーヒー焙煎豆及びコーヒー挽き豆の製造方法
WO2010116284A2 (fr) * 2009-04-08 2010-10-14 Ethical Coffee Company Sa Dispositif d'extraction et capsule pour la préparation d'une boisson

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1424264A (en) * 1973-07-20 1976-02-11 Procter & Gamble Process for grinding roasted coffee beans
GB2022394A (en) * 1978-06-12 1979-12-19 Gen Foods Ltd Process for producing soluble coffee
EP0534051A1 (fr) * 1991-09-25 1993-03-31 Nagoyaseiraku Co., Ltd. Procédé de préparation de grains de café torréfié et de grains de café torrefié moulus avec un arôme riche
US6514552B1 (en) * 2000-03-24 2003-02-04 Michael Sivetz Method for keeping roast coffee bean freshness
WO2004034797A1 (fr) * 2002-10-16 2004-04-29 Mars, Incorporated Procede de preparation d'un produit de type cafe
WO2010005604A1 (fr) * 2008-07-09 2010-01-14 Starbucks Corporation, D/B/A Starbucks Coffee Company Boissons avec des saveurs et des arômes améliorés et son procédé de réalisation
US20120171333A1 (en) * 2011-01-04 2012-07-05 Multisorb Technologies, Inc. Oxygen and carbon dioxide absorption in a single use container with an absorbent support below the filter

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
BELITZ H D , GROSCH W, SCHIEBERLE P: "Food chemistry", 15 January 2009, SPRINGER, Leipzig, ISBN: 978-3-540-69935-4, pages: 941 - 942, XP002725234, DOI: 10.1007/978-3-540-69934-7 *

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11311137B2 (en) 2014-01-03 2022-04-26 Koninklijke Douwe Egberts B.V. Exchangeable supply pack for a beverage dispensing machine, doser, pump assembly and method of manufacturing
US11198556B2 (en) 2015-05-15 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US10835074B2 (en) 2015-05-15 2020-11-17 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US10940995B2 (en) 2015-05-15 2021-03-09 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11851268B2 (en) 2015-05-15 2023-12-26 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11352199B2 (en) 2015-05-15 2022-06-07 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11772883B2 (en) 2015-05-15 2023-10-03 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11760561B2 (en) 2015-05-15 2023-09-19 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
GB2539929A (en) * 2015-07-01 2017-01-04 Gort-Barten Alex Coffee capsule
GB2539929B (en) * 2015-07-01 2018-06-27 Alex Gort Barten Coffee Capsule
US11827446B2 (en) 2015-10-27 2023-11-28 Koninklijke Douwe Egberts B.V. Capsule, system and method for preparing a beverage
US11679929B2 (en) 2016-05-13 2023-06-20 Koninklijke Douwe Egberts B.V. Capsule and a system for preparing a potable beverage from such a capsule
US11673738B2 (en) 2016-05-13 2023-06-13 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage from such a capsule and use of such a capsule in a beverage preparation device
US11198557B2 (en) 2016-10-07 2021-12-14 Koninklijke Douwe Egberts B.V. Capsule, a system for preparing a potable beverage
US11866249B2 (en) 2016-10-07 2024-01-09 Koninklijke Douwe Egberts B.V. System for preparing a potable beverage
US11524268B2 (en) 2016-11-09 2022-12-13 Pepsico, Inc. Carbonated beverage makers, methods, and systems
US11540659B2 (en) 2017-07-14 2023-01-03 Koninklijke Douwe Egberts B.V. Assembly of a capsule and a brew chamber
US11844453B2 (en) 2017-07-14 2023-12-19 Koninklijke Douwe Egberts N.V. Capsule for the preparation of a beverage
GB2596773A (en) * 2019-11-15 2022-01-12 Douwe Egberts Bv Beverage ingredient treatment method and related packaged ingredient
WO2021094472A1 (fr) * 2019-11-15 2021-05-20 Koninklijke Douwe Egberts B.V. Procédé de traitement d'ingrédient de boisson et ingrédient emballé associé
GB2596773B (en) * 2019-11-15 2024-01-10 Douwe Egberts Bv Beverage ingredient treatment method and related packaged ingredient

Also Published As

Publication number Publication date
CN105899084A (zh) 2016-08-24
CA2930933A1 (fr) 2015-07-16
AU2014377022A1 (en) 2016-05-26
RU2016132463A (ru) 2018-02-16
US20170001794A1 (en) 2017-01-05
JP2017503726A (ja) 2017-02-02
EP3091841A1 (fr) 2016-11-16

Similar Documents

Publication Publication Date Title
EP3091841A1 (fr) Procédé de préparation d'un ingrédient de café moulu et capsule contenant un tel ingrédient
US20160332806A1 (en) Element of a Capsule and Capsule Containing Ground Coffee Ingredient
JP7188873B2 (ja) 開封時の香り立ちと抽出時の泡立ちに優れたコーヒー豆及びその提供方法
US2027429A (en) Packing process
RU2720765C2 (ru) Растворимый кофе, удерживающий ароматические вещества
WO1993019612A1 (fr) Procede ameliorant l'arome et le gout du cafe au moyen de gaz nobles
JPH0367545A (ja) 缶入りコーヒー
US20180043046A1 (en) Compositions and methods for improved packaging and storage of consumer products having a pleasant aroma
US9758287B2 (en) Compositions and methods for improved packaging and storage of dry foodstuffs
Nicoli et al. 11 Packaging and the Shelf Life of Coffee
US20220378059A1 (en) Beverage ingredient treatment method and related packaged ingredient
RU2364184C1 (ru) Способ изготовления ароматизированного кофе
US10384850B2 (en) Articles and methods for improved packaging and storage of consumer products having an aroma
EP4272573A2 (fr) Antioxydants naturels volatils ou semi-volatils issus d'un sous-produit comestible
RU2365191C1 (ru) Способ производства ароматизированного жареного кофе
RU2364182C1 (ru) Способ производства ароматизированного кофе
RU2365192C1 (ru) Способ производства ароматизированного жареного кофе
RU2364174C1 (ru) Способ изготовления ароматизированного жареного кофе
RU2364183C1 (ru) Способ получения ароматизированного кофе
RU2364176C1 (ru) Способ приготовления ароматизированного молотого кофе
RU2364187C1 (ru) Способ производства ароматизированного молотого кофе
RU2365182C1 (ru) Способ изготовления ароматизированного молотого кофе
RU2363227C1 (ru) Способ изготовления ароматизированного молотого кофе
RU2364172C1 (ru) Способ выработки ароматизированного молотого кофе
RU2364186C1 (ru) Способ выработки ароматизированного жареного кофе

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14815373

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2930933

Country of ref document: CA

ENP Entry into the national phase

Ref document number: 2014377022

Country of ref document: AU

Date of ref document: 20141219

Kind code of ref document: A

ENP Entry into the national phase

Ref document number: 2016541714

Country of ref document: JP

Kind code of ref document: A

REEP Request for entry into the european phase

Ref document number: 2014815373

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 2014815373

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 15109947

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2016132463

Country of ref document: RU

Kind code of ref document: A